Steps:
1. Wash and drain rice
2. Add all of the above ingredients into slow cooker.
3. Set on High and after 30-60 minutes check back to make sure rice is not clumping together. If it is, just give it a quick stir.
4. Continue to set on high and check in intermittently (every hour or so) to check on the consistency. If too thick add more milk, stir and place back on high.
5. After about 4 hours, the rice should be very soft and have absorbed most of the milk and sugar turning the mixture into a thick pudding consistency. Again, feel free to add more milk at this point if desired.
6. Garnish with more almonds and serve.

Wow, this is a lovely recipe! I am just getting over a cold and am looking for warm desserts, this sounds like a great option. I've had rice puddings many times before, and I love the idea of adding cardammom. Thanks for a great idea, Jasmol, and Happy Holidays!

Indian rice pudding is made with basmati, which is VERY long grained and a little fragrant. Certainly you can use a shorter grained rice but you'll be farther from the authentic, unique and delicious experience that is *Indian* rice pudding.

Thank you for this recipe, it never occurred to me to try and make kheer in the slow cooker! Wonderful.